Spicy Thai-Inspired Shrimp Soup with Lime and Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant and creamy soup blending Thai chili heat with rich coconut milk and tangy lime, loaded with tender shrimp and fresh herbs. This Thai recipe, ready in about 40 minutes, pairs medium shrimp, peeled and deveined, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 bruised and chopped lemongrass stalk, 1 inch sliced galangal or ginger, and 2 sliced Thai red chilies. Sauté for 2 minutes until fragrant.
  2. Step 2: Pour in 3 cups chicken broth and 14 oz can coconut milk. Bring to a simmer and cook for 10 minutes to infuse flavors.
  3. Step 3: Add 1 cup sliced mushrooms and simmer for 5 minutes until tender.
  4. Step 4: Stir in 1 lb peeled and deveined shrimp and cook for 3-4 minutes until pink and opaque.
  5. Step 5: Remove from heat and season with 2 tbsp fish sauce and 3 tbsp lime juice. Adjust seasoning to taste.
  6. Step 6: Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro and 2 sliced green onions. Serve hot.

Frequently asked questions

How long does Spicy Thai-Inspired Shrimp Soup with Lime and Coconut take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Thai-Inspired Shrimp Soup with Lime and Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Spicy Thai-Inspired Shrimp Soup with Lime and Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Thai-Inspired Shrimp Soup with Lime and Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Thai-Inspired Shrimp Soup with Lime and Coconut?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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